Pecan Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
This bowl is a full-on weeknight win — tender pan-seared salmon, fluffy quinoa, caramelized sweet potato, and charred broccoli all brought together by a bright turmeric-ginger dressing that you'll want to put on everything. The dressing alone — fresh lemon juice, grated ginger, honey, garlic, and turmeric whisked into a silky emulsion — gives the whole bowl a warm, citrusy depth that feels anything but ordinary. Every component here is naturally free from tree nuts, so there's no need to audit labels or swap out ingredients to make it work for your table. The salmon gets cooked skin-side down in a hot skillet until the skin is genuinely crisp, then finished just until it flakes — no dry, overcooked fish here. Creamy avocado slices and optional sesame seeds round out the textures, making each bite feel layered and satisfying. It's the kind of bowl that looks impressive enough for guests but comes together on a single sheet pan and one skillet without much fuss.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted vegetables
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 cups broccoli florets
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the salmon
- 4 salmon fillets (5–6 oz each), skin-on
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp honey
- 1 clove garlic, finely minced
- ¼ tsp salt
For serving
- 2 ripe avocados, sliced
- 2 tbsp sesame seeds, dry-roasted (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the quinoa cooks, spread the sweet potato cubes on one half of a large rimmed baking sheet. Toss with 1 tbsp of the olive oil, 1/8 tsp salt, and 1/8 tsp black pepper. Roast for 15 minutes, until the edges begin to color.
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